The eggs add flavour and colour, and help to lift the choux on baking. • Difficulty: medium complexity• Makes: 10• Preparation: 40 mins, plus cooling• Cooking: 25–30 mins• Special equipment: 2 piping bags, 1.5cm and 5mm plain nozzles• Planning ahead: You can prepare, cook and freeze the éclairs in advance; defrost 1 hour before needed, then fill and glaze them. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat. Do not bake more than one batch at a time, or the amount of steam they generate will cause your pastry to crack. To make the crème patissièrePut the milk and vanilla into a heavy-bottomed saucepan, bring to the boil and simmer very gently for about 5 minutes. Bake in the oven for 25–30 minutes⁵ until golden brown, then transfer to a wire rack and leave to cool. Place on a board or rack and allow to set in the fridge before serving. The choux should be puffed, golden and sound hollow when tapped. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, how to make choux pastry and eclairs video, One of the flavourings from our fillings recipes - find the link to the recipes in the method. Melt the chocolate in a bowl over a pan of simmering water. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Remove from the heat and gradually whisk in the beaten eggs until you have a smooth, dropping consistency⁴. ⁶ For the correct consistency, the white fondant must be used at 35C (body temperature). Pipe the choux onto the baking sheet, using the lines as a guide. Good Food DealReceive a free Graze box delivered straight to your door. If it is hotter, you will lose the shiny finish to your glaze. 500ml whole milk1 tbsp vanilla syrup or 1 tsp best vanilla extract6 organic / free-range medium egg yolks75g caster sugar, plus extra for dusting25g plain flour20g cornflour. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. It has many uses – as a filling for cakes and éclairs, as a lining for fruit tartlets, and as a base for soufflés, for example. Put the butter in a saucepan with 450ml water. Stir in the cocoa powder and water until evenly combined. Pour the milk and cream into a saucepan. Regulate the heat of the glaze by placing it back on a low heat and stirring to regain the correct thickness. Large choux buns will take 25–30 minutes. You may not need to use all the egg, so add it slowly. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. ⁵ As the choux pastry cooks, the moisture escapes as steam, which helps to puff out the choux, giving it lift and lightness; the dry heat of the oven will create a crust. Chocolate éclairs are among the world's most famous pastries and they are certainly one of my great favourites. Using all water will give you a drier, crustier finish. To pipe and bake the éclairsSpoon the mixture into a large piping bag fitted with a 1.5cm plain nozzle and leave to cool and stiffen slightly, for about 5 minutes; this will make it easier to pipe. Cover the surface with a light dusting of caster sugar to prevent a skin from forming and leave to cool. New! Bake for 35-40 mins, swapping the trays around for the final 10 mins. Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using the tip of the nozzle, pierce the underside of the éclairs in 4 places along their length and gently fill each éclair evenly. Pipe 10 large éclairs, each about 15cm long, onto the paper, spacing them well apart to allow them room to expand. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Pour the melted chocolate into the crème patissière, add the cocoa powder and whisk to a smooth consistency. It also translates into so many wonderful desserts – gâteau saint-honoré, profiteroles and my pièce montée croquembouche. Transfer the filling to a piping bag fitted with a 5mm nozzle. You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. Choux pastry is really very easy to make, so do give it a try. Fit a piping bag with a large round piping nozzle, about 1.5cm wide. Meanwhile, in a large bowl, whisk together the egg yolks and caster sugar until they turn a pale straw colour, then whisk in the flour and cornflour. Crème patissière is the easiest of all creams, as the flour makes it completely stable. First, make the choux pastry. To prepare the choux pastry Preheat the oven to 180C/Gas 4. ² It is customary to use all water in a choux pastry, but adding some milk gives a softer texture, which I prefer. Take on the éclair as your next Bake Off challenge. https://www.theguardian.com/.../09/raymond-blanc-chocolate-clair- It is this process that gives the fondant its white colour and shine. Line a large baking tray with greaseproof paper. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. First, make the choux pastry. To make the glaze In a wide saucepan over a low heat, gently warm the fondant to make it easier to work with⁶. ⁴ It is important to add the eggs slowly, to ensure they are incorporated evenly. To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video. Put the butter in a saucepan with 450ml water. Now, make the crème pâtissière. Take off the heat, immediately tip in the flour and quickly stir with a wooden spoon until completely smooth. Heat until just simmering, then remove from the heat. ¹ You can now buy fondant in specialist cake decorating shops. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins. It will also be easier to judge the texture. On baking a saucepan with 450ml water not bake more than one batch at a time, up... 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